School feeding contributed valuable dietary energy and nutrients despite suboptimal supply to school-age children and adolescents at primary schools in Addis Ababa, Ethiopia

Objectives: This study investigated the nutritional quality and adequacy of school meals served to school-age children and adolescents. Methods: A total of 55 food samples were collected from 11 food types served for breakfast and lunch at 15 selected school kitchens. Each meal was weighed using a digital scale. The initial sample weights were recorded and dried in an oven at a temperature of 60°C to constant weight. The nutrient content and dietary energy of the meals were calculated using a conversion factor with reference to the national food composition table. Results: School meals supplied 883 calories of average energy, representing 48% and 34% of the daily recommended nutrient intake (RNI) for early adolescents (ages 7–12 y) or late adolescents (ages 13–17 y), respectively. Late-adolescent boys acquired the least RNI (31%). The meals contributed protein (44%–66%; 31%–47%), carbohydrate (50%–68%; 35%–48%), fat (15%–26%; 10%–20%), and fiber (44%–110%; 31%–78%) for early and late adolescents, respectively. Micronutrients, such as β-carotene (36%–51%; 26%–37%), thiamine (47%–78%; 33%–54%), riboflavin (35%–55%; 26%–38%), niacin (16%–27%; 12%–19%), phosphorous (27%–41%; 20%–29%), calcium (64%–103%; 46%–73%), and iron (188%; 133%) were served for early and late adolescents, respectively. The caloric and nutritional contributions were generally less than two-thirds of the daily RNIs required from school meals, except that of fiber, thiamine, and calcium (for early adolescents), and iron. Conclusions: Despite their benefit to alleviate hunger in schools, school meals contributed suboptimal energy and nutrients to deprived school-age children and adolescents. Inclusion of animal products, fruits, and vegetables may improve energy and nutritional values.